Autumn Flavor Bursters

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


4 T. unsalted butter
1 medium onion, sliced
1 t. fresh rosemary, finely chopped
1/4 cup dry red wine
1/4 cup cranberry juice concentrate
1/4 cup dried cranberries
1/8 t.salt dash pepper
1.5 pounds lean ground beef
8 ounces Gorgonzola cheese, crumbled
Bakery style hamburger buns



In large heavy skillet, melt
2 T. of the unsalted butter.
Add sliced onions and fresh rosemary and saute over low heat for ten minutes or until onions are soft.
Add dry red wine and cranberry concentrate and simmer until sauce is reduced and thick, stirring occasionally to make sure mixture doesn't burn- about ten minutes. Add dried cranberries and simmer a few minutes more, just to soften cranberries.Salt and pepper to taste. Set mixture aside. Form ground beef into six patties.Season with salt and pepper Melt remaining two T. butter in heavy skillet and saute burgers over medium heat until done as desired. Turn burgers only once and do not press moisture out of meat.When burgers are cooked sprinkle crumbled Gorgonzola over burgers, turn off heat and put lid on skillet for a few minutes or until cheese is soft and warm. Put burger on buns, cover with cranberry-onion mixture and top with bun.